Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Entries from June 2008

Gumbo

June 30th, 2008 · 9 Comments

There must be about as many variations as there are the folks who make their own gumbo. I made a gumbo on Sunday afternoon and as usual it was a little different this time around. Some of the various gumbos out there include Filé Gumbo, Okra Gumbo, Seafood Gumbo, Gumbo Z’Herbes, Chicken Gumbo, Duck Gumbo, […]

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Tags: Cajun · Creole · Recipes · Seafood · Soups

Blackened Catfish

June 27th, 2008 · Comments Off on Blackened Catfish

This is a variation on the Cajun favorite made popular by Chef Paul Prudhomme back in the early 1980’s. This version is done on the outside griddle atop mesquite coals. Chef Paul typically used red fish, but here I use catfish because it is less expensive and easier to find in the grocery. Of course […]

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Tags: Cajun · Creole · Entrees · Recipes · Seafood

No Peeping….

June 24th, 2008 · 2 Comments

Beef Stew, that is! On our recent trip to New Orleans I made a concerted attempt at gathering family recipe favorites from my mother and mother-in-law. One of the recipes that caught my eye was a beef stew concoction that originated from the files of my Grandmother Marjorie Christoffel who was originally from Texas, but lived […]

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Tags: Entrees · Recipes

Oysters ~ Gulf Coast Variety

June 18th, 2008 · Comments Off on Oysters ~ Gulf Coast Variety

My love of oysters started at a very young age, most likely when I was around 10 or 11 and even my son Ben started liking them around the same time in his life too. In fact, just a few months before Katrina hit he fell in love with them, just as I had done […]

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Tags: Cajun · Creole · Ingredients · Seafood

Oysters Bayou Teche

June 17th, 2008 · Comments Off on Oysters Bayou Teche

One of the preparations that I learned form Chef Chris Canan during his stint at the Columns Hotel on Saint Charles Avenue in the mid-1980’s was this buffet preparation that became a guest favorite and one of mine too. Using fresh oysters this recipe features options for both buffet and a la carte service and can […]

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Tags: Columns Hotel · Entrees · Pasta · Recipes · Seafood